Omaha Steaks Sirloin Tri Tips and Heart O The Mountain Pinot Noir

Great Gourmets

features Omaha Steaks

Sirloin Tri Tip

in a tomato and crème sauce, with garlic, onion, and portabella mushrooms, on a bed of spagetti.

The dish was created by first browning onion and garlic in a small amount of butter and olive oil, then adding sliced portabella mushrooms for a minute or so, until softened.

This mixture was set aside while the Sirloin Tri Tips were browned and then simmered in a small bit of tomato sauce.

Cooked spagetti noodles formed the base of the dish, topped with the garlic, onion and portabella mixture, and the Sirloin Tri Tip and in tomato and crème sauce

The dish is centered with a dollup of sour cream and returned to the heating shelf on the Lynx Grill to keep warm until ready to serve, and while the side dishes of toasted French and Dutch Crusted Breads with melted chedder cheese were prepared.

A Side Salad of mixed greens, radishes, carrots, and crushed crisped bacon, is dressed with olive oil, apple cider vinegar, garlic, roasted onion and red pepper puree and buttermilk.

A 2006 Pinot Noir, from Heart O The Mountain Winery, located in the Santa Cruz Mountains, is featured as a pairing.

Produced and Directed by

Tamara Lynn Scott

Please visit the website at

http://GreatGourmets.blogspot.com

Omaha Steaks Blazin Buffalo Popcorn Shrimp Salad with Apricot Mango Wasabi

Great Gourmets

features Omaha Steaks

Blazin Buffalo Popcorn Shrimp

and

Apricot Mango Wasabi

to create a Wasabi, Shrimp, Rice and Baby Greens salad





comprised of an assortment of baby greens as the starting bed,

drizzeled with a salad dressing of olive oil,

white wine vinegar, fresh crushed garlic,
sugar, buttermilk, roasted onion and red peppers puree,


topped with a centerpiece mound of white rice and a large tablespoon of Apricot Mango Wasabi

to which is added lightly toasted Blazin Buffalo Popcorn Shrimps as crown to the dish.

The Salad is sided with toasted sourdough french bread with Olive Oil, Butter, and Crushed Garlic, and warmed Dutch Crusted Bread.

Please visit the website for the series:

http://GreatGourmets.blogspot.com

Produced and Directed by

Tamara Lynn Scott

Omaha Gourmet Franks and Heart O The Mountain Pinot Noir

Great Gourmets

features Omaha Gourmet Franks

in a outdoor kitchen creation

prepared on the Lynx 36 inch Propane fired Grill






by creating several components

of pan crisp bacon,

Red Kidney Beans cooked together with

fresh crushed garlic,

Mildly hot red tomato salsa,

mustard, sugar,

which when cooked was removed to the serving
bowls as the base of the dish.

White rice was prepared to create a center focus mound, and as the perfect balance for the spicy bean salsa.

The crisp bacon was added in a circular fanned topping.

The Omaha Franks were pan heated in a small amount of water to prevent sticking, and to allow the Franks to double in size, then cut lengthwise and across to finish browning.

Once the Franks were completed, Sliced Portabella mushrooms were added to the pan for a minute or two until heated.

The Franks were then transferred to the serving plate to top the red kidney bean salsa base, and the entire plate transferred to the warming rack until ready to be served.

The dish was complemented with a 2006 Estate grown and bottled Pinot Noir from Heart O The Mountain Winery, a small, hand crafted Winery of the Robert Brassfield family, located in the Santa Cruz mountains.

Please visit the website http://GreatGourmets.blogspot.com

These Broadcasts are produced and directed by
Tamara Lynn Scott.